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Vietnamese Coleslaw With Shredded Chicken And Peanuts
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- #78938
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
Chicken
10 cups water
1 pound boneless, skinless chicken breasts, trimmed of any fat
Dressing
3 tablespoons fresh lime juice
2 tablespoons nam pla (fish sauce) PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon nam pla (fish sauce)
1 tablespoon unseasoned rice vinegar
1 tablespoon light sesame oil
1 tablespoon firmly packed palm sugar or light brown sugar
2 cloves garlic, minced
2 teaspoons minced Thai or serrano chiles
Coleslaw
1/2 cup thinly sliced onion (cut in half, then sliced into half-moons)
2 tablespoons sesame seeds
4 1/2 cups shredded green cabbage
1/2 cup shredded carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup Vietnamese coriander (rau rom), or additional mint or cilantro
freshly ground black pepper, to taste
1 tablespoon unsalted dry-roasted peanuts, crushed in a mortar or finely chopped
directions
To Make Chicken: In a 4- to 5-quart saucepan, bring the water to boil over high heat. Add the chicken and bring to a simmer. Cook for 5 minutes, then reduce heat to maintain a gentle simmer (the liquid should bubble just enough to break the surface) and cook for 10 minutes.
Remove the pan from the heat and let the chicken stand, uncovered, in the liquid until cool enough to handle, or up to 1 hour. (At this point, the chicken will be very nearly cooked through and will finish the last bit of cooking in the hot liquid. It will also keep moist until ready to serve.)
Transfer the cooked chicken to a cutting board and pull it apart with your fingers, or slice it into shreds.
To Make Dressing: In a small mixing bowl, combine lime juice, fish sauce, vinegar, sesame oil, sugar, garlic and chilies. Stir well, until the sugar is dissolved and the dressing is well-blended.
To Make Coleslaw: Mix the sliced onion into the dressing to marinate and soften a bit.
Meanwhile, put the sesame seeds in a small skillet and toast over medium-low heat, stirring often, until golden brown, about 3 minutes. Transfer to a small bowl and set aside.
Combine the shredded chicken, cabbage, carrots, mint, cilantro and Vietnamese coriander in a large serving bowl. Remove the sliced onion from the dressing and add it to the bowl. Season with black pepper; add the peanuts and toasted sesame seeds.
Toss the coleslaw with the dressing until well-coated. Serve immediately.
Note: If you are in a hurry, you can use packaged coleslaw mix. You can also make this using leftover cooked chicken.
added by
priscila
nutrition data
182 calories, 7 grams fat, 11 grams carbohydrates, 20 grams protein per serving. This recipe is low in sodium.
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reviews & comments
June 9, 2016
I first made this in Feb of 2012 and have made it with variations at least 15 times since then. It is one of my most enjoyed recipes, even the grandchildren like it. It should be a 5+ rating. I prefer adding extra cilantro instead of rau rom (I find it too bitter, not to mention hard to find). I sometimes add a little fresh lemon grass. I usually leave out the peanuts and put in extra sesame seeds. The recipe is robust, with all the variations I have made, it always turns out nicely.
October 28, 2013
This is a bit of work but worth the effort for the great flavor combinations and nice presentation.
July 24, 2013
My sister in law is Vietnamese and I made this when they came over for dinner. She said it's very authentic.
April 13, 2011
This is very good recipe. The flavors are very reminiscent of my travels in Asia. I've have very similar meals in various spots in VietNam. Easy to make and the ingredients are easily obtainable. Serve with BBQ pork rib for a nice complementary meal.